Licorice mousse aniseed sauce

FOAM 2_17323 LICORICE of ANISE SAUCE ingredients to one litre of foam, 150gr.

sugar, 8tuorli, jelly 5fogli, 2 tbsp of powdered licorice, 1lt mounted cream.

For the sauce: 100 g of sugar, 1 Lt.

of milk, 30 g aniseed silano, 40 g potato starch Put to soak the gelatine in cold water.

Heat the sugar with a little water to 70ø.

Put the egg yolks into a bowl, add hot sugar and stir until the yolks are now white.

Pour the powdered liquorice and keep fit.

Dissolve softened gelatin and well squeezed over heat, add it to the egg mixture and continue to work.

When the eggs are warmed incorporated the cream with a wooden spoon, being careful not to dismantle it.

Place in the refrigerator for at least five hours.

Meanwhile prepare the sauce: heat the milk with aniseed and let cool covered.

In another small saucepan add the potato starch and sugar, mix and pour the filtered milk, being careful not to form lumps.

Cook until the sauce is thickened and let cool, stirring often.

Nappate flow dishes with aniseed sauce, made with the special tool two foam balls liquorice put them at the Centre of the plate and decorated with licorice powder NOTE for this dish should match a licorice liqueur